Winter Soup Review

The definitive winter cuisine is soup, so today I got my hands on a cup of this New England seafood chowder and decided to review it.

I’ve never reviewed a soup before, but here goes. The soup’s consistency was like a liquid, though there appeared to be some solid pieces of something in there. If I had to guess, I would wager that the pieces of solid were seafood (because of the name), but they certainly didn’t look like any fish I’ve ever seen. Most fishes have faces, and there were no faces in this soup. The temperature of the broth was warm at first, but cooler later, and finally cold—cold like winter. Overall, a very soupy soup. It would not be easily confused with a sandwich or a taco at all—no, sir—it was your classic, textbook soup.

Sign up for the daily newsletter.Sign up for the daily newsletter: the best of The New Yorker every day.